Of the many memories of my trip to Israel about twenty years ago, one stands out in particular. Waiting in Tel Aviv for sofagirl to arrive, I took myself to Jaffa, the oldest part of the city, and wandered around without seeking anything in particular.
Tag: Food and Entertaining
Let’s make one thing clear: I excel at baking and pastries but I am not a bread guru. In fact, the two techniques stand quite apart, requiring different skills and different mindsets. I make loaves, focaccia and quick breads on a semi-regular basis but I am not entirely sure you should follow my bread-making advice. There are much more qualified people.
Risotto is the dish I most commonly put on the dinner table when I don’t have much time. As long as I have arborio rice, stock (veggie or chicken), Parmesan and any other ingredients to throw in, mainly in the form of vegetables, I can have dinner ready in 20 minutes or so, having dirtied only one pot.
I call it crusty rice but no google search will spew up anything under that moniker. Its proper name is Tah Dig or, in English, a more poetic Golden crust rice. If well prepared, it’s a delicious mixture of fluffy rice, herbs and a crunchy crust, which is the best part. So much more satisfying than plain steamed or even fried rice.